Creamy Corn Soup
A creamy, comforting corn soup with potatoes, scallions, cilantro, and rich heavy cream.
- 35 min
- 330 kcal
- Soup
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
Tap what you already have.
Steps
-
Step 1:
Place the corn, water, chicken or vegetable bouillon, garlic, salt, pepper, cilantro, potatoes, and scallions in a large pot and bring to a boil.
-
Step 2:
Reduce the heat to medium-low and simmer for approximately 4 minutes, or until the corn is tender.
4 min -
Step 3:
Remove the soup from the heat.
-
Step 4:
Purée the soup in a blender and return it to the pot.
-
Step 5:
Add the cream and heat over medium heat for 15 minutes, stirring occasionally.
15 min -
Step 6:
Pour the soup into bowls.
-
Step 7:
Garnish with cilantro and potato sticks.
-
Step 8:
To store, place cooled corn soup in an airtight container and refrigerate for up to 3 days.
Cooking this again? Keep it in Mellowpan.
Save it to your Cookbook, add it to any week, and its ingredients join one list everyone at home shops from, in the sizes your store sells.
Already have the app? Search for it in Discover.
